Red cabbage recipe wanted please.

Gingham_Ribbon

thriftlady wrote: »

Hi, this is my first ever post and cabbage is as good a place to start as any.
An amalgamation of cabbage,onions and apples is definitely the way to go but don't be tempted to leave out the vinegar or your cabbage will turn blue!

You must also try it with sausages - brown them first and add with the other ingredients. Those rings of smoked sausage are good, I expect chopped up frankfurters would be nice too - sorry if you're are veggie. :rudolf:

Love that this was your first post, thriftlady!

I'm wondering why it goes blue and if that's why my soup that I dumped a load of it last time went a disgusting purpley/brown colour!

I was also wondering about this Mrs Beeton recipe and why it says you need water? I want to make pickled cabbage with the one I should be getting tomorrow.

Thanks

Penelope_Penguin

Gingham_Ribbon wrote: »

I'm wondering why it goes blue and if that's why my soup that I dumped a load of it last time went a disgusting purpley/brown colour!

Hi, Gingham :j it's all in the chemistry! You need acid in the cabbage to keep it red.

HTH, Penny. x

paddy's_mum

Hubby, bless him, brought me home a prime quality red cabbage from the farm shop today. I have only recently (don't ask my why, as I love most pickles, including HM gherkins, onions, chutney, beetroot) tried it (Hayward's) and liked it.

I decided to take a shortcut and just cut it, pop into jars, and cover with ready made white pickling vinegar.

Only after I had finished did it occur to me to google for it. I am dismayed to discover that most recipes state lightly cook first!

Have I wasted both my time and the ingredients? Has anyone any advice, as well as a favourite way to prepare this for winter eating? Many thanks.

pigpen

The recipe I had said to soak it overnight in salt water.. nothing about lightly cooking.. you can but taste a bit!! I'm sure it'll be edible!

Pink.

Hi paddy's mum,

There's a recipe on this thread that doesn't require cooking so maybe it will be ok.

Pink

Bongedone

I make my own and never lightly cook it. I did it exactly the way you did an it came out good. Stayed crispy for 3-4 month. I think if you do the brine method as OP above says then it will stay crispy longer.

Lightly cooked pickled red cabbage would not stay crispy and is more than likely a recipe made to be served soon.

Penelope_Penguin

paddy's_mum wrote: »

Hubby, bless him, brought me home a prime quality red cabbage from the farm shop today. I have only recently (don't ask my why, as I love most pickles, including HM gherkins, onions, chutney, beetroot) tried it (Hayward's) and liked it.

I decided to take a shortcut and just cut it, pop into jars, and cover with ready made white pickling vinegar.

Only after I had finished did it occur to me to google for it. I am dismayed to discover that most recipes state lightly cook first!

Have I wasted both my time and the ingredients? Has anyone any advice, as well as a favourite way to prepare this for winter eating? Many thanks.

Hi, PM :j I've never pickled cabbage but I've done onions and shallots plenty of time. I think the reason that they're cooked or salted may be to remove moisture.

Can you remove the cabbage, cook it lightly, then return to the pickling liquid?

Penny. x

Pollycat

I've never cooked red cabbage prior to pickling it, to me that would take away the crispiness.

I use this recipe based on my grandma's:
Remove coarse outside leaves & centre stalk.
Cut into shreds, wash and sprinkle with salt & leave for 24 hours.
Wash, squeeze out as much liquid as you can and put into clean jars.
Cover with ready-made pickled malt vinegar (Grandma used to boil up her own vinegar for all her pickles and it stung your eyes and made your nose run in her kitchen) and put the jar lid on.

I find that if there is any red cabbage that is not quite covered by the vinegar, it seems to go soggy so I don't cram the jars full.

Polly

paddy's_mum

Thanks to all for the replies. Think I'm going to put it away for a couple of weeks and then taste it. If it isn't good, at least it will help add to the compost heap. I'll report back in due course.

Sazbo

Pink-winged wrote: »

Hi susy g,

Red cabbage is great in the slow cooker. Put the cabbage in with a sliced onion, some chopped apple, a tablespoon of cider vinegar, a teaspoon of sugar, two tablespoons of water and a good knob of butter. Leave it for 6-8 hours and it will be lovely.

Pink

Just to say I did this red cabbage recipe in my slow cooker last night and it came out great! I added some cloves, nutmeg and cinnamon too and the smell was wonderful. Only question is, will it last till Christmas Day?!:D:D

Thanks Pink!

Sazx